November 15, 2017

Holiday Favorite! Turkish Style Carrot Dip

All that's orange is not pumpkin or squash! Think carrots!

And if you think that's an odd choice for a holiday dip, wait until you taste it. This dip is gorgeous with strained Greek yogurt, labneh, added fresh herbs and that crucial spice, fresh roasted and ground cumin.

The star of course, is loads of matchstick carrots that come in those lovely ready to use little baggies (work smart, not hard!) and is sautéed in olive oil and a touch of salt. Once they are completely limp, they're ready to use.

This recipe came together for the Thanksgiving class I'm teaching these two weekends but just think just how handy this recipe is going to be all year round especially since nearly every gathering has one or two vegetarians for sure.

But try keeping anyone away from this dip bowl! It's a keeper.

Gather the ingredients,

Fage brand Greek yogurt, 3 cups

2 tbs olive oil

5 cups carrot matchsticks, store-bought

2 Garlic cloves, peeled

Green onions, to yield ¼ cup diced

1 tbs fresh lemon juice

1/2 tsp ground cumin, strongly recommend homemade

Fresh parsley, to yield 2 tbs finely chopped

1 tsp kosher salt

1 tbs olive oil for serving

Cayenne or Aleppo pepper for serving

Pita chips or bread, cut celery sticks, to serve

Yogurt: Remove to a fine mesh sieve. Place a bowl under the sieve. Cover the sieve with a lid and set aside for a minimum 2 hours and up to 8 hours. Discard any water that collects in the bowl below the sieve. The thick yogurt in the sieve is labneh.

Green onions: Cut away woody ends and any discolored leaves. Slice lengthwise and then dice white as well green parts.

Garlic: Chop very fine and set aside.

Parsley: Separate the leaves from the stems, Finely chop and set aside.

In a sauté pan, heat the olive oil. Once hot, add the carrot matchsticks and ½ tsp kosher salt. Sauté for about 5-7 minutes until crispy tender. Add 2 tbs. water and cover the pan with a lid. Steam for another 5 minutes or so on low heat until the carrots are soft. Remove from the heat and set aside to cool.

Remove the yogurt from the refrigerator and stir with a rubber spatula. Add the garlic, green onions and parsley. Stir to combine.

Before serving, drizzle the olive oil and sprinkle the aleppo or cayenne pepper. Serve with accompaniments.

Enjoy!

Recipe for

Turkish Style Carrot Dip

Shopping list / Serves 4-6

Fage brand Greek yogurt, 3 cups

2 tbs olive oil

5 cups carrot matchsticks, store-bought

2 Garlic cloves, peeled

Green onions, to yield ¼ cup diced

1 tbs fresh lemon juice

1/2 tsp ground cumin, strongly recommend homemade

Fresh parsley, to yield 2 tbs finely chopped

1 tsp kosher salt

1 tbs olive oil for serving

Cayenne or Aleppo pepper for serving

Pita chips or bread, cut celery sticks, to serve

Preparation:

Yogurt: Remove to a fine mesh sieve. Place a bowl under the sieve. Cover the sieve with a lid and set aside for a minimum 2 hours and up to 8 hours. Discard any water that collects in the bowl below the sieve. The thick yogurt in the sieve is labneh.

Green onions: Cut away woody ends and any discolored leaves. Slice lengthwise and then dice white as well green parts.

Garlic: Chop very fine and set aside.

Parsley: Separate the leaves from the stems, Finely chop and set aside. Method:

In a sauté pan, heat the olive oil. Once hot, add the carrot matchsticks and ½ tsp kosher salt.

Sauté for about 5-7 minutes until crispy tender. Add 2 tbs. water and cover the pan with a lid.

Steam for another 5 minutes or so on low heat until the carrots are soft. Remove from the heat and set aside to cool.

Remove the yogurt from the refrigerator and stir with a rubber spatula.

Comments

Holiday Favorite! Turkish Style Carrot Dip

All that's orange is not pumpkin or squash! Think carrots!

And if you think that's an odd choice for a holiday dip, wait until you taste it. This dip is gorgeous with strained Greek yogurt, labneh, added fresh herbs and that crucial spice, fresh roasted and ground cumin.

The star of course, is loads of matchstick carrots that come in those lovely ready to use little baggies (work smart, not hard!) and is sautéed in olive oil and a touch of salt. Once they are completely limp, they're ready to use.

This recipe came together for the Thanksgiving class I'm teaching these two weekends but just think just how handy this recipe is going to be all year round especially since nearly every gathering has one or two vegetarians for sure.